rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Pigmented grains
    sub title: nutritional properties, bioactive potential, and food application
  name:
    name part: Singh, Arashdeep.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    place:
      place term: London
    publisher: Academic Press
    date issued: 2024
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource
  abstract: Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application highlights the potential of pigmented grains crops in the human diet and their health benefits due to presences of the rich source of phytochemicals and pigments.Divided in 13 chapters, the book covers the breeding approaches and techniques for producing pigmented grains, the functionality and nutritional properties of wheat, rice, maize, barley, oats and rye, sorghum, millets, and pseudo cereals such as amaranth, quinoa and buckwheat. The book also covers processing of pigmented grains and effect on their functionality, besides utilization of pigmented grains and their by-products in a variety of products.A comprehensive reference written for teachers, scientists, researchers, students and all others who have interest in pigmented grains their potential nutritional value, utilization in food processing, value addition, and combating malnutrition and nutritional security.- Discusses nutrition, bioactive potential, and opportunities for use in food products- Presents processing techniques for extraction and enhancing product quality from pigmented grains- Covers breeding approaches and techniques for producing pigmented grains- Includes wheat, rice, maize, barley, oats and rye, sorghum, millets, amaranth, quinoa, and buckwheat.
  table of contents: 2.5 Genome-wide association study -- 2.6 Augmenting healthy food product delivery by incorporating novel traits through breeding -- 2.7 Conclusion -- References -- 3 Pigmented wheat: functionality beyond basic nutrition -- Chapter outline -- 3.1 Introduction -- 3.2 Types and breeding -- 3.3 Bioactive constituents -- 3.3.1 Flavonoids -- 3.3.2 Phenolic acids -- 3.3.3 Carotenoids -- 3.3.4 Tocols -- 3.3.5 Alkylresorcinols -- 3.4 Disease-preventive effects -- 3.4.1 Antioxidative effects -- 3.4.2 Antidiabetic properties and obesity prevention -- 3.4.3 Antidyslipidemic and cardioprotective effects -- 3.4.4 Neuroprotective effects -- 3.4.5 Anticancer properties -- 3.5 Conclusion -- References -- 4 Nutritional quality, phytochemistry and health benefits of pigmented rice -- 4.1 Introduction -- 4.2 Nutritional composition of pigmented rice/paddy -- 4.2.1 Macronutrients -- 4.2.1.1 Carbohydrates -- 4.2.1.2 Proteins -- 4.2.1.3 Fats and oils -- 4.2.2 Micronutrients -- 4.2.2.1 Vitamins -- 4.2.2.2 Minerals -- 4.2.3 Fiber content -- 4.3 Phytochemical profile of pigmented rice/paddy -- 4.3.1 Anthocyanins and phenolic compounds -- 4.3.2 Other flavonoids -- 4.4 Factors affecting nutritional quality and phytochemistry -- 4.4.1 Genetic factors -- 4.4.2 Environmental factors -- 4.4.3 Agricultural practices -- 4.4.4 Postharvest handling and processing -- 4.5 Effect of processing and comparison with other rice varieties -- 4.6 Health benefits of pigmented rice/paddy -- 4.6.1 Antioxidant properties -- 4.6.2 Antiinflammatory effects -- 4.6.3 Cardiovascular health benefits -- 4.6.4 Antidiabetic potential -- 4.6.5 Anticancer properties -- 4.6.6 Other health benefits -- 4.7 Bioavailability and absorption of bioactive compounds -- 4.7.1 Factors influencing bioavailability -- 4.7.2 Interactions with other dietary components -- 4.7.3 Methods to enhance bioavailability.
  table of contents: 4.8 Conclusion -- References -- 5 Phytochemicals in pigmented maize and their promising health benefits -- 5.1 Introduction -- 5.1.1 Overview of pigmented maize -- 5.2 Structure and composition of phytochemicals in pigmented maize -- 5.3 Health benefits of phytochemicals in pigmented maize -- 5.3.1 Antioxidant properties -- 5.3.2 Anticancer activity -- 5.3.3 Antidiabetic activity -- 5.3.4 Antiinflammatory activity -- 5.3.5 Protection of heart health -- 5.3.6 Neuroprotection -- 5.4 Conclusion and future perspectives -- References -- 6 Potential benefits of pigmented barley in human health -- 6.1 Introduction -- 6.2 Biochemical composition of pigmented barley -- 6.2.1 Macronutrients -- 6.2.2 Micronutrients -- 6.3 Health benefits related to fibers -- 6.4 Health benefits related to polyphenols -- 6.5 Conclusion -- References -- 7 Nutritional characteristics and phenolic compounds in pigmented oats and rye -- 7.1 Introduction -- 7.2 Nutritional characteristics -- 7.3 Phenolic composition and their health benefits -- 7.3.1 Oat -- 7.3.2 Rye -- 7.4 Realm of applications -- 7.4.1 Functional foods -- 7.4.2 Bakery industry -- 7.4.3 Animal feed -- 7.4.4 Brewery industry -- 7.4.5 Nutraceuticals and supplements -- 7.5 Future aspects -- 7.6 Conclusions -- References -- 8 Phyto-nutritional components and health-promoting aspects of pigmented sorghum -- Chapter outline -- 8.1 Introduction -- 8.2 Sorghum kernel structure -- 8.3 Phyto-nutritional components in pigmented sorghum -- 8.3.1 Nutritional profile -- 8.3.1.1 Carbohydrates -- 8.3.1.2 Fibers -- 8.3.1.3 Protein -- 8.3.1.4 Vitamins -- 8.3.2 Bioactive compounds -- 8.3.2.1 Polyphenols -- 8.3.2.1.1 Phenolic acids -- 8.3.2.1.2 Tannins -- 8.3.2.1.3 Flavonoids -- Flavones -- Flavanones -- 8.3.2.1.4 3-Deoxyanthocyanidins (3-DXA) -- 8.3.2.2 Carotenoids -- 8.3.2.3 Amines -- 8.3.2.4 Policosanols and phytosterols.
  table of contents: 8.4 Health-promoting aspects of pigmented sorghum -- 8.4.1 Antioxidant activity -- 8.4.2 Antiproliferative activity -- 8.4.3 Antiinflammatory effect -- 8.4.4 Antidiabetic -- 8.4.5 Cardiovascular disease prevention -- 8.4.6 Inhibitory effects in other diseases -- 8.5 Conclusion -- References -- 9 Nutraceutical compounds and potential human health benefits of pigmented millets -- Chapter outline -- 9.1 Introduction -- 9.2 The current status of pigmented millets -- 9.3 Structure and nutritional composition of pigmented millet -- 9.4 Nutraceutical compounds in pigmented millets -- 9.4.1 Phenolic compounds -- 9.4.2 Flavonoids -- 9.4.3 Phenolic acids -- 9.4.4 Anthocyanins -- 9.4.5 Carotenoids -- 9.4.6 Phytic acid -- 9.4.7 Tannins -- 9.4.8 Antioxidants -- 9.4.9 Mechanism of action -- 9.5 Potential human health benefits of pigmented millets -- 9.5.1 Reduced risks of chronic diseases -- 9.5.2 Improved bone and digestive health -- 9.5.3 Better blood sugar control -- 9.5.4 Bioactivity -- 9.5.5 Cancer -- 9.5.6 Detoxification -- 9.6 Products from pigmented millets -- 9.7 Future prospects of pigmented millet -- 9.8 Conclusion -- References -- 10 Antioxidant components and health benefits of pigmented pseudocereals -- Chapter outline -- 10.1 Introduction -- 10.2 Antioxidant compounds: from color to antioxidant activity -- 10.2.1 Chemistry and classification -- 10.2.2 Phenolic compounds: flavonoids and nonflavonoid antioxidants -- 10.2.3 Carotenoids -- 10.2.4 Betalains -- 10.2.5 Tocopherols -- 10.3 Pigmented amaranth and antioxidant components -- 10.3.1 Phenolic compounds -- 10.3.2 Carotenoids -- 10.3.3 Tocopherols -- 10.3.4 Betalains -- 10.4 Pigmented buckwheat and antioxidant components -- 10.4.1 Phenolic compounds -- 10.4.2 Carotenoids -- 10.5 Pigmented quinoa and antioxidant components -- 10.5.1 Phenolic compounds -- 10.5.2 Carotenoids -- 10.5.3 Tocopherols.
  table of contents: 10.5.4 Betalains -- 10.6 Health benefits of antioxidant components in pigmented pseudocereals -- 10.6.1 Amaranth -- 10.6.2 Buckwheat -- 10.6.3 Quinoa -- 10.7 Conclusions -- References -- 11 Processing of pigmented grains and its effect on their functionality -- Chapter outline -- 11.1 Introduction -- 11.2 Overview of pigmented grains -- 11.2.1 Definition -- 11.2.2 Nutritional value and health benefits -- 11.3 Cereal grains -- 11.3.1 Rice -- 11.3.2 Wheat -- 11.3.3 Barley -- 11.3.4 Maize -- 11.4 Influence of processing on functional properties -- 11.5 Processing techniques and preservation methods for pigmented grains -- 11.5.1 Drying and dehydration -- 11.5.2 Milling and grinding -- 11.5.3 Fermentation and sprouting -- 11.5.4 Cooking -- 11.5.5 Baking -- 11.5.6 Roasting -- 11.5.7 Extrusion process -- 11.6 Effects of processing on nutritional content -- 11.6.1 Impact on macronutrients -- 11.6.2 Impact on micronutrients -- 11.6.3 Antioxidant capacity -- 11.7 Conclusion -- References -- 12 Pigmented grains and their by-products in innovative cereal-based products -- Chapter outline -- 12.1 Introduction -- 12.2 Bread -- 12.3 Bakery products -- 12.4 Pasta -- 12.5 Noodles -- 12.6 Snacks -- 12.7 Conclusion -- References -- 13 Conventional and emerging methods for pigment extraction -- Chapter outline -- 13.1 Introduction -- 13.1.1 Pigmented grains -- 13.1.1.1 Wheat -- 13.1.1.2 Bioactive compounds of pigmented and nonpigmented wheat grains -- 13.1.1.3 Tocols -- 13.1.2 Rice -- 13.1.2.1 Phytochemical diversity of pigmented rice and other bioactive molecules -- 13.1.3 Corn -- 13.1.3.1 Anthocyanin in pigmented corn kernels -- 13.2 Phenolic acids in pigmented corn -- 13.3 Pigment extraction method -- 13.4 Conventional extraction -- 13.5 Microwave-assisted extraction -- 13.6 Ultrasound-assisted extraction -- 13.7 Pressurized liquid extraction.
  note: edited by Arashdeep Singh [and more].
  subject:
    topic: Grain
  subject:
    topic: Grain
    topic: Analysis
  subject:
    topic: Céréales
  subject:
    topic: Céréales
    topic: Analyse
  subject:
    topic: grain (seed)
  classification: TX557
  classification: 664/.7
  related item:
    identifier: (OCoLC)1389879597
  identifier: 9780443159077
  identifier: 0443159076
  identifier: 9780443159060
  identifier: 0443159068
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: YDX
    record creation date: 240719
    record change date: 20260327180122.6
    record identifier: in00005773406
    language of cataloging:
      language term: eng